Russian Steaks

Ingredients

• 4 lb. tender steak
• | lb. fillet of veal
• 1 shallot
• 1 yolk of egg
• 1 tea-sp. chopped parsley
• Salt
• Pepper
• A pinch of nutmeg
• A pinch of mace
• A little flour
• Egg and bread-crumbs
• Tomato sauce

Method

1. 1

   Remove all skin from the meat, cut it in pieces, and pass it twice through the mincing machine.

2. 2

   Then put it into a basin, and add the shallot, parsley, and seasoning.

3. 3

   Moisten with the yolk of egg, and mix well.

4. 4

   Spread the mixture on a plate, and allow it to set for half an hour.

5. 5

   Then divide it into eight or ten equal-sized pieces.

6. 6

   Form each piece into a round flattish cake, using flour to prevent the mixture from sticking to the board, and egg and bread-crumb them.

7. 7

   Then flatten the steaks with a knife and re-shape them.

8. 8

   Melt the fat in a frying-pan, when smoking hot put in the steaks, and fry them first on one side and then on the other until nicely browned.

9. 9

   Drain them well, and serve in a circle on a hot dish.

10. 10

    Pour tomato sauce round; or, a little sour cream may be added to the fat left in the pan, seasoned to taste, brought to the boil, and used as a sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 342. The excerpt below is the record exactly as published.

Russian- Steaks 4 lb. tender steak. | lb. fillet of veal. 1 shallot. 1 yolk of egg. 1 tea-sp. chopped parsley. (Biftecks & la Russe) Salt. Pepper. A pinch of nutmeg. A pinch of mace. A little flour. Egg and bread-crumbs. Tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.